Death by Chocolate Bombe

Submitted by RavJJ

"This is a truly decadent dessert. Tread with caution though as this is a very rich dessert (a heart attack waiting to happen - though you might think it was well worth it when you try this). A true chocolate lover's delight, but go easy - my brother-in-law had almost the entire bombe in one sitting and truly regretted the after effects."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 8-10

ingredients

• White Mousse

• 1 square BAKER'S Semi-Sweet Chocolate, melted
• 1 teaspoon unflavored gelatin
• 2⁄3 cup whipping cream
• 6 squares baker's white chocolate
• 2 tablespoons butter
• 2 eggs, separated
• 1⁄4 cup sugar

• Dark Mousse

• 1⁄3 cup whipping cream
• 5 squares BAKER'S Semi-Sweet Chocolate
• 2 tablespoons butter
• 2 eggs, seperated
• 1⁄4 cup sugar

directions

1. Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
2. WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
3. Bring cream to a boil; remove from heat.
4. Add white chocolate and butter; stir until melted.
5. Blend in egg yolks.
6. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
7. Fold into chocolate mixture; pour into prepared bowl.
8. Freeze 30 minutes.
9. DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
10. Freeze until set, at least 8 hours.
11. Unmould onto serving plate, remove plastic wrap.

Reviews

[RealFoodie2]

I can't believe nobody has rated this stellar recipe. Definiately a recipe to impress! I made it for our 15th wedding anniversary and it fit the bill. Very special, tasted utterly gourmet and decadent, easy to prepare--- and my DH was in heaven. I did make the following modifications: I used semi-sweet chocolate chips (1 cup) and white chocolate chips (1 cup) instead of bakers chocolate. I used 1/4 cup chips for the 1 square and it did NOT get thin enough to drizzle nicely. I would recommend using gelatin in the dark mousse layer also as the got the mushiest the fastest. I also suggest using a glass bowl-- I used metal and the plastic wrap did not cling to it nicely. Thanks so much for a very memorable dessert to top off a memorable anniversary!